Our plum tree has blossomed and if every flower turns into a plum — well, let’s just say I’ll be happier than Little Jack Horner!
Tiny little bees were buzzing around the tree all day yesterday, pollinating away. Keeping my fingers crossed that the unpredictable Michigan weather doesn’t blast us one last time with winter’s rage.
For now, enjoying the beauty of spring, and for this I am — Simply Grateful.
Hard to believe, but I finally finished picking the last of the plums from our plum tree this afternoon. Grace and Zeb helped me drag the 10-foot ladder from the garage and after two and half hours we’d picked the final 29 pounds and two buckets of rotten fruit.
The one drawback to having a plum tree is how much work it is. Plum trees are very susceptible to a fungal infection called Brown Rot and of course our tree has it. Our tree has had it for at least 10 years now, yet we are able to control it and actually get an unbelievable amount of fruit from our little tree.
This year we harvested 153 pounds of usable fruit and I have canned all but about 15 pounds that we were able to give away and the 29 pounds we harvested today — recipes certainly to follow.
Harvesting all this fruit took about two weeks, four ladders, four lawn bags for pruned branches, six 5-gallon buckets for rotten fruit, more baskets, bowl, and containers than I can remember, and more hours than I want to think about. Having a plum tree is a labor of love and dealing with the Brown Rot is certainly a challenge (see today’s post on Simply Grateful Gardener Keeping Your Plum Tree Healthy — Dealing With Brown Rot), but the bounty is our reward.
I am so happy plum picking is done. As much as I love all the plums and the bounty we were blessed with, I also love not having all the work involved with maintaining the tree hanging over my head for another year — and for this I am — Simply Grateful.